Homemade Mayonnaise

1. Stabilize the Bowl

Take a kitchen towel and shape it into a ring. Place a medium bowl on top of the towel to stabilize it; this will keep the bowl from moving around while you whisk.

2. Combine Initial Ingredients

In the stabilized bowl, whisk together the egg yolks, white wine vinegar, Dijon mustard, and kosher salt until the mixture is well combined. This initial step sets the foundation for your mayonnaise.

3. Add Oil Slowly

Now, you need to start adding the oil very slowly. Begin by adding the oil drop by drop while continuously whisking. This slow addition is crucial because it ensures the oil emulsifies properly with the egg yolk mixture. You will notice the sauce starting to thicken as you whisk.

4. Incorporate Oil Faster

Once the mixture begins to thicken, you can start adding the oil a bit faster. Keep whisking steadily and add the oil in a thin, steady stream. If at any point you see the oil starting to separate from the mixture, slow down your addition to prevent the mayonnaise from breaking.

5. Add Lemon Juice

When you've incorporated all the oil and the mayonnaise has reached a thick, creamy consistency, whisk in the fresh lemon juice. Taste the mayonnaise and adjust the seasoning with more salt or lemon juice if needed, until it has the perfect balance of flavors.

6. Store Mayonnaise

Transfer your velvety homemade mayonnaise to an airtight container and refrigerate it until you're ready to use. Enjoy your rich, homemade condiment!